An often prepared raw mango thokku in most homes. Tastes excellent with curd rice.
1 medium sized raw mango
1 ts methi seeds
6-8 red chillies
1/2 ts hing
1 ts salt (approx)
1.5 tbs sesame oil
1 ts mustard seed
Preparation
- Peel the skin of raw mango. Then slice the raw mango into two. Remove its middle seed. Either chop the raw mango into small pieces or grate them thick.
- Add salt to them and keep it closed in a container for an hour. The raw mango will release some of its water.
- Meantime heat a kadai and dry roast the methi seeds until it changes color a bit and turns aromatic. Switch off stove and add the red chillies. Let it crisp a bit. Allow them to cool.
- Grind the methi seeds, red chillies and hing together into a fine powder. Then add the raw mango and grind them to a coarse paste. Add more salt if necessary and mix again.
- Heat sesame oil in a kadai. Temper hot oil with mustard seed. After they splutter lower the flame and add the ground mango thokku. Give them a mix for few seconds.
- Take them in a serving bowl.
This thokku may taste a little bitter the day you've prepared them, but the spices will blend well and thokku tastes better in few days. It stays good even for a month in the refrigerator.
